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Wednesday, May 12, 2010

Berry Pavlova

We put an offer in on House B, and now the waiting to see if they accept, counter or reject our offer has begun.

So to fill the time as I wait, how about another dessert recipe?

I made this recipe for our Supper Club last weekend, an amazing Russian meal. This recipe is named for a Russian ballet dancer, and true to its inspiration, it is light as air.

If you can whip egg whites, you can make this recipe. It is impressive to look at (like a ballet dancer), but deceptively simple to make. I added a little Sweet Pea touch and drizzled melted chocolate on top. Yum.

In a large bowl, mix the eggs with a mixer until just stiff. To know if the egg whites are whipped sufficiently, when you pull the mixer out of the whites, they should form and keep in the shape of peaks.

Add the sugar, 1/4 cup at a time, mixing briefly between each addition of sugar. Fold in the vanilla and cornstarch.

On a cookie sheet lined with parchment (if you use parchment, crumble it and then lay it flat--the slightly crumbled, uneven surface of the parchment will make it easier to remove the pavlova once cooked) or a Silpat liner, pour the egg white mixture in a 8-9 inch circle, using a spatula to shape. Create a slight indentation in the middle, sort of like a shallow bowl shape, so you will have space to place the whipped cream and fruit.

Bake for 60 minutes or until the edges are slightly brown.

Let cool and place on a serving platter.

When ready to serve, make the whip cream: make sure your bowl and mixer attachments are cold to help ensure good whipping of the cream. Whip the cream and orange (if using) until stiff and spread on top of the pavlova. Top with fresh berries.

Melt the chocolate chips in the microwave, cooking for 30 second intervals on high and stirring between each interval until chocolate is fully melted.

I made this yesterday, and I had a really hard time with the shell. The first batch I think I did not beat enough after each addition of sugar, which made it runny and flat, so I tried again and got a much firmer second go-round. It was a deep golden brown after cooking for an hour, but once I removed it from the oven, it fell and was still squishy inside. Any thoughts?

First, I am so sorry the pavlova gave you trouble. I will say that there is an art to the meringue whipping, and I, too, have had similar experiences! When you take the mixer out of the whites, your egg whites should have stiff peaks, but they shouldn't look "dry" if that makes sense...still shiny. Also, my guess is that perhaps your oven may be warmer than average (almost every oven leans one way or the other) so if you need to, reduce the heat to 275 to see if that helps the issue of being brown on the outside and chewy inside.

The pavlova will, even when made perfectly, have a bit of a marshmellow-y inside. But I hope these tips help. Thanks for the feedback!!!

About Me

It seems like a distant memory, but years ago I relished making involved, gourmet meals. Now my goal is to create healthy meals that appeal both to me and my husband and the palates of my two Sweet Pea boys. Journey with me through my victories and defeats.